Winter is on it’s way! So we’ve created the perfect warming, wholesome recipe using our locally made dumplings – perfect for when you’ve got a dumpling craving, but you also need warming up! This recipe is packed full of veggies and flavour but is still quick enough for a weeknight meal – it’s all cooked in one pot, including the dumplings! And the best part of this recipe is, it’s not fussy – you can use whatever you have in your fridge as toppings – carrots, cabbage, bean sprouts, cucumber, capsicum, bok choy…go wild!
In the video below, we add our best-selling Chicken Coriander dumplings to the laksa, but you can use our Chicken-Free Laksa dumplings to make this meal completely vegan (just swap out the chicken stock for veggie stock!), or pick whichever of our nine different dumpling flavours you like the most!
Keep warm 
and enjoy !
Ingredients:
90g Laksa Paste
135ml Coconut Milk
180ml Chicken Stock
1 pack House of Dumplings Chicken Coriander dumplings
1 bundle of Vermicelli Noodles, cooked and drained
To garnish: Bean sprouts, sliced capsicum, sliced carrots, coriander and other veggies of your choice…
Method
- Mix laksa paste, coconut milk and chicken stock in a pot on medium heat.
- Bring mixture to a boil then lower to a simmer.
- Add dumplings and cook for 5 minutes.
- Pour soup over vermicelli noodles
- Garnish with your chosen toppings!
